Hash brown potato and cabbage casserole recipe

Aren't you intrigued? I am cooking hash brown potato casserole with cabbage today. In Russian, it is called "Zapekanka." If you live in North America, I bet you never tried this autentic Russian recipe, so simple and easy to cook, you will wonder why nobody shared it before.


Pickled cabbage is great for casserole, it saves you time as there is no need to cut it. Just shred the potatoes using your Borner Mandoline slicer, mix all ingredients, and bake. It's that simple. However, if you are not a pickled cabbage addict yet ( I will work to convert you into one), you can use fresh cabbage. You will just need to prepare it for baking. Shred it, blanch it for 3-5 minutes with a teaspoon of oil and a tablespoon of water, add vinegar, and proceed to the next step according to the instructions. Succulent inside and crunchy outside, this dish was always loved by my guests. Hope you enjoy it too!

Hash brown potato with pickled cabbage casserole

If you double the recipe, I suggest using bigger baking dish or sheet for it. It should not be taller than 1 inch or else baking time need to be adjusted.

  • 1 cup pickled cabbage
  • 1 onion, shredded
  • 2 big potatoes (4 medium)
  • 1 tsp oil
  • salt, pepper
  • optional - dill and/or garlic
  • optional - cheese to sprinkle on top

  1. Shred that onion and potatoes, mix in the bowl with pickled cabbage
  2. Mix well, add salt, pepper, herbs ( if using),
  3. Oil the casserole dish or pan, put the mixture into it and put in the oven for 25-30 minutes. First 15 minutes keep it covered by the lid, the last 10 - bake it uncovered to get that crunchy top. Sprinkle with cheese at the end if desired.

Serve as is, with sour cream, tzaziki, or pesto. Servers 2-3 people.


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